Kanelboller (Norwegian Cardamom Cinnamon Buns)

Method

1. 1

   Warm the milk to lukewarm, dissolve the yeast and a pinch of the sugar into it, and let stand until foamy, about 10 minutes.

2. 2

   Beat in the remaining sugar, 1 egg, half the softened butter and the cardamom, then work in the flour to a soft dough; knead about 8 minutes until smooth and elastic.

3. 3

   Cover and let rise in a warm spot until doubled, about 1 hour.

   💡 Cardamom dough rises slower than plain dough — a fully doubled rise is what gives fluffy buns instead of dense ones.

4. 4

   Roll the dough into a large rectangle, spread with the remaining softened butter, then scatter evenly with the brown sugar and cinnamon.

5. 5

   Roll up tightly into a log, slice into 12 rounds, and set them cut-side up in muffin cups or on a lined tray, spaced apart.

6. 6

   Cover and let rise again until puffy, about 30 minutes.

7. 7

   Brush with the beaten egg, scatter with pearl sugar, and bake at 200°C until deep golden, 12 to 15 minutes.

8. 8

   Cool on a rack until just warm — the filling stays molten longer than it looks.